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Couscous Salad

Servings = 4 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3, 4.

Keeps well for about 48 hours.

1 cup	water
1/4 tsp	salt
1 cup	couscous
1/2	red bell pepper (seeded and diced)
1/2	yellow bell pepper (seeded and diced)
1/2	green bell pepper (seeded and diced)
1/2 lb	tomatoes (peeled, seeded and sliced)
1 small	cucumber (peeled, seeded and sliced)
1/4 cup	dried currants
1 small	clove garlic (minced)
1	green onion (minced)
1 Tbsp	flat leaf parsley (chopped fine)
2 Tbsp	fresh basil (chopped fine)
1 Tbsp	olive oil
1 Tbsp	fresh lemon juice
1/4 tsp	salt

Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes.

As the couscous is cooking, place the peppers, tomatoes, cucumbers, currents, garlic, green onion, parsley, basil, olive oil, lemon juice and salt in a large mixing bowl.

After the couscous has stood for five minutes, remove the top and fluff with a fork. Add to the vegetables and toss to coat well.

Chill at least 2 hours before serving.

Nutrition Facts

Serving size: 1 1/2 cups | Servings 4

Calories 253 | Calories from Fat 35

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (3%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 303 mg (13 %)

Total Carbohydrates 56g (19%) | Sugars 10g

Dietary Fiber 5g (20%) | Protein 7g

Vitamin A 30% | Vitamin C 186 % | Calcium 5% | Iron 8%

Vitamin K 46 mcg  | Potassium  506 mg | Magnesium  44 mg